Tag: ham

Tuna sauce recipe in Prague ham double sandwich – Italian Cuisine

Ingredients

300 g Prague ham
200 g pancarré (12-15 cm side)
150 g auburn tomatoes
120 g pitted green olives
50 g rocket
4 boiled eggs

Ingredients FOR TUNA SAUCE

210 g seed oil
40 g tuna in oil
4 anchovies in oil
1 egg
lemon
parsley
desalted capers
creamy mustard

Duration: 30 min

Level: Easy

Dose: 8 sandwiches

Prepare a mayonnaise by mixing the egg, the seed oil, 1 tablespoon of mustard, salt and the juice of 1/2 lemon in the mixer. Operate the classic blade keeping the arm still until the mixture starts to mount on the sides; at this point move the arm up and down to incorporate air and make the mayonnaise fit.
United then the drained tuna, 2 tablespoons of capers, anchovies, a sprig of parsley and continue to blend. Leave to rest in the fridge for 1 hour.
Chop the olives. Thinly slice the tomatoes, stripped of their seeds. Chop the rocket roughly. Chop or slice the hard-boiled eggs.
Roll out on a slice of sandwich bread a little rocket leaves, a layer of tomato slices and Prague ham, tuna sauce and rocket again; cover with a slice of sandwich bread and stuff as before, adding 2 half-boiled eggs.
you can prepare the sandwiches a couple of hours before eating and keep them in the fridge, covered with a slightly damp cloth.

4 alternative ideas to serve ham and melon (+ many other recipes) – Italian Cuisine

Served in slices, it is a classic that never hurts. But the consistency of ham and melon and their intense flavors invite us to play with variations rich in color and fantasy

Some dishes seem to have been created for save all our summer lunches. And between Caprese and Pantes salads, check him: ham and melon. A cold recipe that everyone likes and that only requires ten minutes of preparation. It will be for this reason that this summer have we prepared it so many times already?
If you are thinking that the time has come to change and you are afraid of boring your guests, stop by and see how it is easy to reinvent a dish too perfect to be abandoned.

The skewers

Among the variations that we propose, this is the simplest. In this case the classic ham and melon remains such, but it is even easier to eat. The diners will appreciate thefunny reach effect that you will have mounted by cutting the melon slices into squares and placing them on the wooden skewer alternating with a rolled raw slice.

Cold pasta

To make this simple recipe, reduce the melon into balls with the appropriate tool and cut the raw ham into cubes. You will season the farfalle that you will have boiling adding also chopped parsley, pepper, salt and a drizzle of oil. If you like strong flavors, mix the raw cubes with speck cut in the same way.

Salmorejo inspiration

To prepare this recipe inspired by one of the most interesting dishes of Andalusian cuisine, you will have to start from the melon. Remove the seeds and blend the pulp taking care to achieve a creamy, but not liquid consistency. Add cow's milk ricotta and black pepper until you get a cream to eat by the spoon. At this point garnish the plate by adding some diced ham.

Sandwich

This solution is perfect to satisfy the sweet tooth. Prepare an open sandwich with wholemeal bread, goat-like cheese, very thin and well-dried slices of melon and ham. The extra touch is given by a round of balsamic reduction and some basil leaves.

Our recipes with melon

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Asparagus and ham omelet recipe – Italian Cuisine

Ingredients

450 g asparagus
60 g cooked ham
60 g mixed salad
8 eggs
butter
fresh cream
Grated Grana Padano Dop
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

To prepare the asparagus and ham omelette, peel the asparagus, removing the base and peeling the stems. Separate the tips from the stems and cut the latter into rounds. Stew everything together in a saucepan with a knob of butter, 3 tablespoons of water and a pinch of salt for 1 minute; cover the pot and continue cooking on a low flame for another 6-7 minutes. At the end separate the tips from the washers.
Prepare one omelette at a time, beating 2 eggs with 1 tablespoon of cream, a pinch of salt and 1/4 of the asparagus slices.
Heat a pan with 1 tablespoon of oil; pour the mixture of the first omelette and mix; after a few seconds, when the egg starts to become creamy, remove from the heat, add 15 g of chopped cooked ham, bring back to the heat and stir, adding a small knob of butter; continue cooking with the pan tilted, tapping the handle, until the omelette will close on itself and begin to brown. Repeat the same operation to prepare the other 3 omelettes.
Arrange in each dish 15 g of mixed salad; lay the omelette on top, complete with the asparagus tips kept aside and plenty of grated parmesan.